The endeavour aims to hasten the transition to biodegradable plastics, as well as save Hokkaido’s historic sugar beet industry. Kusano Sakko’s bacterial nanocellulose, patented and sold as ...

Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple and sugar. Leave to ferment 1 to 2 more days before consuming or ...